Improvement in bakers  ovens



G. BRAKE. Bakers Oven.

No. 215,088. Patented May 6, 1879.

WITNESSES:

zi /f ATTORNEYS.

PE'ERSyPHOTO- LKHOGRAWR WIBHINGTON D. C

UNITED STATES PATENT OFFICE.

GEORGE BRAKE, OF LANSING, MICHIGAN.

IMPROVEMENT IN BAKERS OVENS.

Specification forming part of Letters Patent No. 215,088, dated May 6,1879; application filed January 31, 1879.

To all whom. it may concern Be it known thatv I, GEORGE BRAKE, ofLansing, in the county of Ingham and State of Michigan, have invented anew and Improved Bakers Oven, of which the following is a specification.

Figure 1 is a front elevation of theoven; Fig. 2 is a horizontal sectionon line av .90, Fig. 1. Fig. 3 is a vertical cross-section on line y y,Fig.1. Fig. 4 of the drawings is a vertical transverse section throughthe line z z of Fig. 2, for the purpose of showing the connection andrelation of parts.

Similar letters of reference indicate corresponding parts.

This invention has for its object a b'akers oven which shall be simpleand cheap in construction and economical and efficient in its working.

The sides, ends, and roof of the oven are built'of brick, and the flooror bottom A is of stone or some refractory composition that willwithstand the heat, supported by arches B B along its center, and. inchannels a. a or on projections 11 b at its ends and sides.

At one end of the oven, at C, is the fire-,

place for heating it. The products of combustion, or a portion of them,pass up through the opening I) into the oven proper, while anotherportion may pass through the pipes E E, which extend under the floorof'the oven' for about half its length, and discharge their contentsinto space F.

Holes 0 c and passages d d in and at the sides of the oven-floor permitthe heat from below to flow into the space above the floora matter ofgreat importance sometimesfor regulating the temperature of the oven.

The draft is created by a smoke-stack, with t which the men is connectedby flues G and G G, and in these lines are placed dampers to regulatethe temperature above and below the -'on central arches, B, over an endfire-place, O, and on projections or recesses at the ends and Theopenings H H, which are provided with sliding doors, are for the purposeof admitting cold air to cool the oven-floor should it be too hot.

The oven-roof is supported and braced, as seen, by lintels, buck-staffs,and rods, and the whole front of the oven proper is opened or closed bydoors I I, which slide in grooved 1 plates which are placed above andbelow them. These doors are made of iron, and lined with fire-brick orsome other refractory material.

The average dimensions of a vbakers oven are about twenty feet in lengthand six feet in width, and the working doors are at one or both ends;hence the labor of charging and emptying them, or setting" and drawing,and of arranging their contents, isvery 'great, and long heavy peelsmust be used for the work. 4

By this arrangementplacing sliding doors along the whole front of theoven-every part of it can be easily reached with a short light peel, andall the labor attending baking be much reduced.

In ordinary bakers ovens, the fires must be drawn before putting in thedough, lest the bread be injured by the smoke, gases, and floatingashes; hence the oven quickly ,cools. But it will be seen that by thedevices herein shown the fires may be maintained during the baking,without fear of injuring the bread, by closing the damper in flue G andkeeping open those in G G, and the opening D may also be closed with aslab of stone or brick.

By maintaining a constant fire much more work can be done in this ovenin a given. time than in the ordinary bakers oven, and, this will workwell with coal, coke, or wood as -fuel. It can be built of any desireddimensions, to suit a small or a large trade, and can be constructed forabout one-third of the cost of a revolving oven of like capacity.

By judiciously arranging the dampers which control the drafts below andabove the ovenfioor, an even heat can be secured in every part of theoven proper. V

I am aware that doors in front of thexoven are not broadly new; but

What I claim is A brick oven whose bottom A is supported sides, andwhich is providedwith opening D, holes 0, and passages E and d, arrangedas shown and described.

enonen BRAKE.

Witnesses:

W. K. PRUDDEN, JOHN BROAD.

